adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tapenade crunch lamb cutlets
Tapenade crunch lamb cutlets
0 Likes
Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Delicious tapenade lamb cutlets, perfect for a quick midweek meal.
Ingredients:
  • 12 Lamb Cutlets, French trimmed
  • 40.00 ml plain flour
  • 1 egg
  • 250.00 ml panko breadcrumbs
  • 62.50 ml finely grated parmesan
  • 36.80 gm rice bran oil
  • 350g pkt tomato medley, halved
  • 2 tomatoes, cut into wedges
  • 1/2 x 220g ctn bocconcini, drained, torn
  • 82.50 ml basil leaves, torn
  • 56.88 gm extra virgin olive oil
  • 20.00 ml balsamic vinegar
  • Lemon halves, to serve
  • 165.00 ml pitted kalamata olives, well drained
  • 2 anchovies
  • 1 garlic clove
  • 2 tsp capers, rinsed
  • 18.20 gm extra virgin olive oil
Instructions:
  • In a food processor, blend olives, anchovies, garlic, and capers until finely chopped. While running, slowly pour in the oil until smooth. Season with pepper as desired. (Refer to note for additional guidance.)
  • Prepare the lamb cutlets by laying them on a clean work surface. Evenly spread 2 tbsp tapenade over the meat. Season flour with pepper on a plate. In a shallow dish, whisk the egg with 2 tsp water. In a separate plate, combine breadcrumbs and parmesan. Coat the lamb in the flour mixture, dip in the egg, and press into the breadcrumb mixture for an even coating.
  • In a large non-stick frying pan over medium-high heat, heat half of the rice bran oil. Adjust heat to medium. Cook half of the lamb cutlets for 2-3 minutes on each side for medium-rare or until done to your preference. Place on a plate lined with paper towel. Repeat with the remaining oil and lamb cutlets.
  • Assemble the tomato, bocconcini, and basil on a large plate, season with salt and pepper, then generously drizzle with extra virgin olive oil and vinegar.
  • Plate the cutlets alongside a refreshing salad and lemon halves for garnish.

Similar Recipes